açikgöz, çağlayan bilecik şeyh edebali university - faculty of engineering - chemical and process engineering department, Bilecik, Turkey , açikgöz, çağlayan bilecik şeyh edebali university, test , akpinar borazan, alev bilecik şeyh edebali university - faculty of engineering - chemical and process engineering department, Bilecik, Turkey , andoğlu, ecem müge bilecik şeyh edebali university - faculty of engineering - chemical and process engineering department, Bilecik, Turkey , gökdai, duygu bilecik şeyh edebali university - faculty of engineering - chemical and process engineering department, Bilecik, Turkey

CHEMICAL COMPOSITION OF TURKISH OKRA SEEDS (Hibiscus esculenta L.) AND THE TOTAL PHENOLIC CONTENT OF OKRA SEEDS FLOUR

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Okra is a common vegetable in most regions of Turkey and available all year-round, with a peak season during the summer months. In this study, first the chemical composition and physical properties of mature okra seeds were investigated. Then, the unroasted okra seed flour (OSF)and roasted okra seeds flour (ROSF) (40 min at 160°C) were analyzed for total phenolic contents and 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity. The results of flour samples showed that the values of phenolics in OSF (157.80 mg GAE 100 g^-1 flour) and ROSF (232.19 mg GAE 100 g^-1 flour). The concentration that provided 50% radical scavenging (IC50) was determined as 360.25 ± 2.01 mg ml^-1 and 452.39 ± 12.27 mg ml^-1 for roasted and unroasted okra seed flour, respectively. Regarding physical and chemical composition, okra seeds and their flour could be recommended for a good source of protein, fat, mineral and phenolic acid, which can be help remove the stigma of starvation food for people and promote them as a healthy food source.

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Okra seed , Hibiscus esculenta L. , Antioxidant activity , Total phenolic content , DPPH

Anadolu University Journal of Science and Technology. A : Applied Sciences and Engineering

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